To begin, preheat your oven to 160°C (fan 140°C) or 320°F. In a large saucepan, bring 200ml of the water to a gentle boil. In a separate bowl, mix 50g of rye flour with 100ml cold water until smooth, then stir into the hot water. Whisk continuously to avoid lumps, cooking for 5 minutes to form a thick paste.

Reduce the heat to low. Gradually add the remaining rye flour, 100g at a time, alternating with small amounts of the remaining water. Stir vigorously after each addition. This gradual mixing mimics the slow development of flavour and texture in traditional mämmi.

Add the molasses, brown sugar, salt, orange zest, and cardamom (if using). Stir thoroughly until fully incorporated. The mixture should be thick and sticky, with a dark, earthy aroma. Avoid overheating to preserve the molasses’ depth.

Transfer the mixture into a greased ovenproof ceramic or wooden container (traditionally birch bark boxes were used). Fill no more than two thirds full, as mämmi will thicken and rise slightly during baking.

Smooth the surface with a wet spoon to even out the top and prevent cracks. If desired, dust lightly with a pinch of rye flour or drizzle a bit of extra molasses on top for a glossy finish.

Cover the container loosely with foil to prevent the surface from drying out too quickly. Place in the centre of the oven and bake for 2.5 to 3 hours. Check occasionally to ensure it doesn’t dry or burn, slow baking is essential for flavour.

Once baked, remove the mämmi and allow it to cool at room temperature. At this stage, it will still be very soft. Do not stir or disturb the texture, this resting phase is crucial.

Cover tightly with a lid or cling film once cooled. Chill in the refrigerator for at least 12 hours, preferably overnight. This resting time allows the flavours to mellow and the texture to firm into its signature pudding like consistency.

To serve, scoop chilled portions into dessert bowls. Traditionally, mämmi is enjoyed cold with a generous pour of single cream or milk and a sprinkle of caster sugar. Its flavour deepens the longer it rests.

Present the pudding with a side of fresh cream or vanilla sauce for a richer taste. For a more modern twist, pair with vanilla ice cream or crushed cardamom biscuits. Serve simply, letting the bold, rustic character of mämmi take centre stage